Restaurant Manager Resume

Desired Industry: Hotel/Motel/Hospitality/Tourism	SpiderID: 20897
Desired Job Location: Jacksonville, Florida	Date Posted: 5/10/2008
Type of Position: Full-Time Permanent	Availability Date: immediately
Desired Wage:
	U.S. Work Authorization: Yes
Job Level: Management (Manager, Director)	Willing to Travel: Yes, 25-50%
Highest Degree Attained: Bachelors	Willing to Relocate: Yes

Objective:

To procure a restaurant management position with a dynamic and progressive organization in order to grow, excel and specialize in the hospitality business.

Highly motivated, ambitious and versatile person and can adapt quickly to any work environment. I give importance to work ethics and adhere to loyalty and sincerity towards my work with any organization I am associated with. Dedication, hard work and honesty are the key words that best describe my disposition.

Experience:

HILTON MARCO ISLAND BEACH RESORT:
Restaurant Manager
Marco Island, Florida.
A 297 Room four star four Diamond Resort
(Oct 2005 � Feb 2008)

In charge of high volume Casual Dining (136 covers), Fine Dining (78 Covers) and Room Service with a beverage revenue of $1.5 million a year and food revenue of $ 5million.
� Responsible for handling day to day operations involving daily payroll audit using net time, scheduling as per forecasted business, completing PAF�s, conducting pre-meal briefings and resolving guest complaints and disputes.
� Responsible for opening and closing the shift on a daily basis using MICROS in appliance to guest checks and hotel reports.
� In charge of leading a highly diverse team to attain company goals while maintaining all required brand standards.
� Ensure smooth running of operations and suggesting ideas to improve profits.
� Conduct monthly departmental meetings to update, coach, and counsel and train all associates of the brand standards and enforce them on a daily basis.

� Entrusted to maintain impeccable guest satisfaction by providing highest standards of service and ambience.

HARVEST OF INDIA:
Restaurant Manager.
Herndon, Virginia
100 Covers Fine Dining Restaurant
(Aug 2002-Oct 2005)

� Overall Supervision of Restaurant operations to ensure high standard and consistency in food service including training junior staff to ensure smooth operations.
� Develop strategies to improve quality of food service, increase food sales and maintain daily sales, logbooks, and attendance and guest comment records.
� Ordering of food, beverage and service equipment supplies.
� Ensuring proper sanitation and maintenance of all food service equipment and implementing safe food handling by the service staff.
� Communicating with the guests and management to ensure excellent food service.

MARRIOTT MARCO ISLAND RESORT AND GOLF COURSE:
Line Chef
Marco Island, Florida
750 Room 4 Star Property
(Dec 2000 - May 2002)

� Efficiently handled buffets for the restaurants and banquet functions.
� Worked on grill, carved meats & poultry and was involved in preparation of soups, salads and sauces etc, Handled breakfast buffets and brunches at various restaurants including working in the show kitchen.
� Made steak charts, food order requisitions, inventory reports and trained new associates.
� In charge of the golf course satellite kitchen run by MARRIOT.

COMFORT INN WOOD BRIDGE:
Restaurant Manager
Hyderabad, India
100 Covers Casual Restaurant
(Feb 1998 - Oct 1999)

� Scheduling staff in relation to guest flow.
� Inventory of supplies and ordering for next week's business.
� Marketing food promotions to increase covers and revenue.
� Positively represent dining services by utilizing effective customer service skills and proper service techniques.

SUNOTELS:
Restaurant Supervisor
Parlimini Cyprus
Leading four star chain of hotels in Cyprus
(June 1996 - Dec 1997)

� Closely monitor guest-dining experiences.
� Develop and implement creative strategies to increase revenues and average checks.
� Run energetic, informative daily lineups.
� Maintain impeccable cleanliness standards.
� Closely co-ordinate opening and closing procedures.
� Developing an amicable atmosphere of team work by building morale and spirit of staff.
� Plan, co-ordinate and implement special events and holiday functions.

GRAND KAKATIYA SHERATON AND TOWERS:
Intern
Hyderabad,India
5 star deluxe property
(Feb 1996 - May 1996)

Successfully completed my internship in food and beverage service and food production departments as a part of course requirement

Education:

Bachelor�s degree in Hotel Management, INDIA.

Certified safe food handler awarded by Florida restaurant association.

Food Protection Manager certification awarded by National Restaurant Association.

Certification in MS Office.

Affiliations:

� Achieved 95% score in mystery shopper ( November 2006 )

� Increased total revenue for room service by 19.67 %, fine dining by 0.50% and casual dining by 7.76 % compared to last year.

� Increased guest loyalty scores by 10% for the department in the first year of taking charge.

� Best Culinary associate of the month at the Marriott Marco Island beach resort.

Skills:

Excellent oral and verbal Communication Skills.

Effective Customer Service Skills and Proper Service Techniques.

Willingness to learn and adapt new techniques.

Additional Information:

Reference:

Available on Request

Candidate Contact Information:

Name: samir khanna
Street: -	Phone: 239-331-0582
City: Davenport,	Fax: -
State: Florida
Zip: -
Web Site: